Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. The two pots must be clean and free of oil and water.

2. 

   Step2:Add 10g white sugar to the yolk and drop in two drops of lemon juice.

3. 

   Step3:Continue to add milk and corn oil to the yolk. Stir well.

4. 

   Step4:Sift in the flour with low gluten and mix it into a granular state. The yolk paste is ready.

5. 

   Step5:Turn the beater to a low gear. Break the egg white slowly. When the egg white is fisheye like, add 1 / 3 sugar (10g) for the first time.

6. 

   Step6:Continue beating until the egg white is sticky. When it is thicker and frothy, add sugar 1/3 (10g) for the second time.

7. 

   Step7:When you change the beater to the middle level, beat the egg white to a more viscous state, and there are lines on the surface, add the last 1 / 3 sugar (10g) for the third time.

8. 

   Step8:Continue to beat. At this time, you can obviously feel the resistance. The surface texture is further clear and not easy to disappear. The protein can pull out a large upright sharp corner, indicating that it has been sent to the hard foaming state. The egg white is sent.

9. 

   Step9:Add 1 / 3 of the protein into the yolk paste. Use the zigzag method to stir evenly, that is, turn it up from the bottom. Do not circle it. Otherwise, the protein is easy to defoaming.

10. 

    Step10:Pour the egg yolk batter into the rest of the batter. Also use the zigzag method to stir evenly. The cake paste is ready.

11. 

    Step11:Pour the cake paste into the mold. Shake it hard for a few times to produce bubbles. I used an 8-inch mold, so I didn't fill it up. If it was a 6-inch mold, it would just be good. Preheat the oven 170 degrees in advance for 10 minutes.

12. 

    Step12:First bake at low temperature. Bake at 125 ℃ for 40 minutes. Then color at high temperature. Bake at 150 ℃ for 15 minutes. Every oven has a different temper. You can change the temperature and time as you like.